Ingredients:
•  5-6 long firm eggplants (preferably seedless)
•  1 cup crumbled fresh paneer
•  1 tbsp paneer grated
•  5 green chilies crushed
•  ½ tsp ginger grated
•  ½ tsp garlic grated
•  2 tbsp cheese grated
•  ½ tsp ajwain seeds
•  ½ tbsp coriander finely chopped
•  salt to taste
•  1 tbsp melted butter
Method:
Make lengthwise slits in the eggplants. Place in boiling salted water for 5-7 minutes. Drain and pat dry with a kitchen towel.
Mix all other ingredients except butter.
Stuff the mix well into the eggplants. If necessary, tie with a string to keep intact.
Melt butter and brush over all eggplants. Arrange side by side in a shallow casserole. Grill in an oven till the skin is well sizzled before serving. Remove and unstring if tied. Garnish with a tbsp of grated paneer.
Serve hot with naan or rice.
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Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K.
